Panko- and Mustard-Crusted Rabbit Reviews

by Melissa Clark

Epicurious
October 2006

3.5/4

reviews (7)

100%

make it again

Photo by Deborah Ory; food styling: Elizabeth Duffy

Why not rabbit for Thanksgiving? The combination of a tangy mustard spread and an herbed-panko crust give the meat intense flavor, while keeping it ultramoist. And a cooking time of less than 30 minutes allows extra time for relaxing and socializing with your guests.

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Reviews

users rating3.5/4

Easy and delicious.
Used creole in lieu
of dijon mustard.
Took a good 15
minutes longer to
roast than the
recipe suggests. I
set the coated
rabbit pieces on top
of vegetables tossed
in roasted garlic
oil, added a little
chicken stock, and
had a one-dish meal.

Super recipe...easy
to prepare, and oh
so tender. I
prepared it in
advance, and tucked
the sheet in the
fridge. Took it out
20 minutes before to
come to room temp,
and then proceded
with the cooking.
Made an easy and
delicious dinner for
guests with a
minimum of
disruption

While I understand that the butter called for was probably to prevent the rabbit from drying out (because it is a lean meat) and for flavour, I omitted it because I wanted to make it a bit healthier. Instead, I replaced the butter with 1/3 cup of safflower oil and mixed it in with the mustard. The herbed panko could still adhere to the meat and the rabbit came out tender and juicy on the inside, and crispy on the outside.

Easy to make and
delicious. Panko
crumbs keep crisp
and add the perfect
texture to the meat.
I didn't have enough
dijon so I mixed
brown spicy to get
one full cup. It
turned out great.
Will make it again.

This recipe was
quick and easy to
make and was happy
with the results.
My only critique is
that the Dijon was a
bit over powering
for a delicate
tasting meat like
rabbit. Next time I
will reduce the
Dijon.

I make a menu each week from a variety of sources. In the past 5 years, I can name 2-3 recipes I have made more than once, there are too many out there to waste my time on repeating. However, much to my chagrin, I am writing when I did not follow the recipe. (I rarely if ever follow recipes to the tee.) Now that you have my disclaimers, this recipe was fantastic with wild duck. The only change I made was to soak the duck breast in milk to rid it of the "game" taste. My children who hate having to eat "game" birds even loved it.